The Crabby Cook - by Jessica Harper

Hungry. Lunchtime. If have to assemble one more turkey sandwich, might puke.

Decide to try something new even if involves chopping things, plus Tom wary of change and picky as toddler.

Want frittata but last time made with moscarpone, tons Gruyere and cream caused nightmare re: double bypass.

Made lite version. Good. No dreams re: surgery plus Tom liked.

Now what the f___ to make for dinner?

Frittata Lite

(Serves 2-3.)

1 cup each cauliflower and broccoli, cut into 1/2–inch pieces

1 cup diced carrots

1/2 cup peas (frozen)

½ cup frozen corn

2 tablespoons olive oil

2 leeks, white and light green parts only, rinsed and chopped

2 tablespoons fresh chopped dill

2 tablespoons fresh chopped Italian parsley

Kosher salt and freshly ground black pepper

3 eggs

1 egg white

6 tablespoons grated Parmigiano Reggiano cheese, divided

1. Preheat the broiler.

2. Bring a large saucepan of salted water to a boil. Add the cauliflower, broccoli, carrots, peas and corn and cook for about two minutes, until they are just tender. Drain the vegetables and set aside.

3. Heat the oil in a medium, non-stick skillet over medium-low heat. Add the leeks and cook until soft, about ten minutes. Add the vegetables and herbs and toss gently with the leeks. Sprinkle the mixture with a little salt and pepper.

4. In a bowl, combine the eggs and egg white and 4 tablespoons of cheese. Pour the mixture over the vegetables, distributing evenly. Turn the heat to low and let the frittata cook until it is almost set, about 8 minutes. Sprinkle the top of the frittata with the remaining cheese and place it briefly (1 or 2 minutes) under the broiler until the top is set.

5. Using a spatula, loosen the frittata from the pan and slide it on to a large plate. Serve warm or room temperature.